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Author Notes: Perhaps it is the warming weather, but it seems that lately everywhere I look - emails, magazines, menus - there are green mangos. I had never tried a green mango, so I wanted to see what all the hubbub was about - well as it turns out, they are delicious! Crispy and just barely sweet. They TASTE healthy! This salad is kicked up with serranos and fresh herbs. Also I found that a toothed peeler made life with a green mango much easier. —aargersi
Serves salad for 4-6
- 2 hard mangos - they are not actually green, just unripe
- 1 cup sweet onion - thinly sliced - I used Texas 1015 but vidalia, walla-walla, or those Hawaiian ones will work too
- 2 serrano peppers
- 1 tablespoon olive oil
- 6 fresh mint leaves
- 1/2 cup roughly chopped cilantro
- 1 teaspoon cumin
- 1/2 teaspoon salt
- juice from one lime
- Slice then measure your onion. Chop then measure your cilantro. Halve the serrano peppers, remove seeds and pith, and slice thinly. I do not use gloves but it's not a bad idea. Chop the mint - I did a chiffonade (roll the leaves into a little burrito then thinly slice - pretty mint ribbons)
- Peel the mangos - seriously the kind of peeler with the little serrated teeth will make this much easier. Cut off the cheeks, cut them in 3 the long way then thinly slice. You can also get "mini cheeks" from the sides and slice those.
- Toss all of the ingredients together, then cover and put the salad in the fridge for an hour (I am eating some next day and it is still crispy delicious - you want all of the flavors to have some time to marry)
- That's all - eat up! Very good with grilled lamb chops, just FYI
- This recipe was entered in the contest for Your Best Mangoes